Recipe By RUGGLES
Rating
Published Jun 19th
Prep 10m Cook 8m Additional 2m Ready In 20m
Servings 4 dozen Calories 95.5

I’ve always loved the combination of peanut butter and chocolate, so this cookie is a hit with me. Everyone who tries them wants the recipe.

Recipe Ingredients

  • ½ cup butter, softened
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • ¾ cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup rolled oats
  • 1 cup semisweet chocolate chips

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
  3. 3 Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks.

Nutrition Facts

  • Calories 95.5
  • Carbohydrate 11.5 g
  • Cholesterol 9 mg
  • Fat 5.2 g
  • Fiber 0.7 g
  • Protein 1.8 g
  • Saturated Fat 2.3 g
  • Sodium 85.2 mg
  • Sugar 7.6 g

Reviews

  1. the cookies are pretty good but not mind blowing. PLEASE leave them on the cookie sheet for a minute or two after removing from the oven. If you don't they WILL crumble into a thousand horrible (but tasty) pieces.:)
  2. Great cookie! I followed the suggestion of others and cut the sugar down to 1/2 cup each for the brown and white sugars, increased the vanilla, added an extra egg, and increased the peanut butter to one cup and it was great. I also baked for about 10-11 minutes and they came out perfect and - Read more ...
  3. These were very tasty and everyone liked them. My only problem with them was when I was making them, it was really difficult for the dough to stay together. It kept falling apart and was in pieces. Anyone have any advice on what I could do differently next time?
  4. My husband likes 3 kinds of cookies, so I looked on ingredient search for a recipe that incorporates all 3: peanut butter, oatmeal, and chocolate chip. I made the recipe as stated except I did not have WW flour so used AP, I had old fashioned oats & chopped them up a little in the - Read more ...
  5. Good cookies! I too cut down on the sugar to only 1/2 cup each. I also used 1/2 cup white flour and 1/2 cup whole wheat pastry flour. I used natural no-sugar peanut butter. I loved the texture of these! Soft but crisp enough on the outside. Easy to make too.
  6. I was disappointed the first time I made these cookies. Working with the dough was a sticky mess and I ended up with extremely crumbly cookie dough. Moreover the cookies did not flatten and only tasted so-so. But the second time I made them I used cookie dough that had been refridgered for several days. - Read more ...
  7. Best PB cookie I've tried yet - will be doing for my cookie swap. Only difference I made was using all white flour and they came out great...
  8. I had to package these up and drive them to my husband's work so I wouldn't eat them all. I made them exactly as the recipe indicated and wouldn't change a thing! These are AWESOME! The oatmeal adds texture, the peanut butter is a wonderful twist and the chocolate is always a plus! I love - Read more ...
  9. Great cookies! Be sure to use regular oats not quick. I might try a little less white sugar next time. Also be sure to leave them on the cookie sheet for a few minutes before removing- I only waited 1 minute & they fell apart. I also used mini kisses. YUM!!!
  10. This is the best peanut butter cookie I have ever tasted! I am a purist and like it even better without the chocolate chips. I wanted the cookies a bit larger and made only about 2 1/2 dozen, increasing the baking time to 10 minutes. I think the cookies should be rolled into balls and - Read more ...
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